Department of Environmental Toxicology, University of California, Davis, California 95616, USA.
J Agric Food Chem. 2013 Feb 6;61(5):1067-71. doi: 10.1021/jf3047303. Epub 2013 Jan 24.
Toxic α-dicarbonyl compounds, glyoxal, 2-methylglyoxal, and diacetyl, released from the headspace from butter, margarine, safflower oil, beef fat, and cheese heated at 100 and 200 °C were analyzed by gas chromatography as quinoxaline derivatives. Total amounts of α-dicarbonyl compounds ranged from 40.5 ng/g (butter) to 331.2 ng/g (beef fat) at 100 °C and from 302.4 ng/g (safflower oil) to 4521.5 ng/g (margarine) at 200 °C. The total amount of α-dicarbonyl compounds increased approximately 55- and 15-fold in the headspace of heated butter and margarine, respectively, when the temperature was increased from 100 to 200 °C. However, only slight differences associated with temperature variation were observed in the cases of safflower oil and beef fat (1.3- and 1.1-fold, respectively). Diacetyl was found in the highest amounts among all samples, ranging from 13.9 ± 0.3 ng/g (butter) to 2835.7 ng/g (cheese) at 100 °C and from 112.5 ± 102 ng/g (safflower oil) to 2274.5 ± 442.6 ng/g (margarine) at 200 °C, followed by methylglyoxal, ranging from 13.0 ± 0.5 to 112.7 ± 10.1 ng/g (cheese) at 100 °C and from 34.7 ± 5.0 ng/g (safflower oil) to 1790 ± 372.3 ng/g (margarine) at 200 °C. Much less glyoxal formed, in amounts ranging from 13.6 ± 0.7 ng/g (butter) to 53.4 ± 11.2 ng/g (beef fat) at both temperatures. The amounts of α-dicarbonyl compounds released into the vapor phase from lipid commodities during heating were satisfactorily analyzed.
加热 100°C 和 200°C 时，从黄油、人造黄油、红花油、牛肉脂肪和奶酪的顶空部分释放出的毒性α-二羰基化合物，如乙二醛、2-甲基乙二醛和双乙酰，通过气相色谱法作为喹喔啉衍生物进行分析。在 100°C 时，α-二羰基化合物的总量范围为 40.5ng/g（黄油）至 331.2ng/g（牛肉脂肪），在 200°C 时，范围为 302.4ng/g（红花油）至 4521.5ng/g（人造黄油）。当温度从 100°C 升高到 200°C 时，加热的黄油和人造黄油的顶空部分中α-二羰基化合物的总量分别增加了约 55 倍和 15 倍。然而，在红花油和牛肉脂肪的情况下，仅观察到与温度变化相关的轻微差异（分别为 1.3 倍和 1.1 倍）。在所有样品中，双乙酰的含量最高，范围为 100°C 时 13.9±0.3ng/g（黄油）至 2835.7ng/g（奶酪），200°C 时 112.5±102ng/g（红花油）至 2274.5±442.6ng/g（人造黄油），其次是甲基乙二醛，100°C 时范围为 13.0±0.5ng/g（奶酪）至 112.7±10.1ng/g（奶酪），200°C 时范围为 34.7±5.0ng/g（红花油）至 1790±372.3ng/g（人造黄油）。形成的乙二醛要少得多，在 100°C 和 200°C 时的含量范围分别为 13.6±0.7ng/g（黄油）至 53.4±11.2ng/g（牛肉脂肪）。通过气相色谱法分析加热过程中脂质商品释放到蒸汽相中α-二羰基化合物的量是令人满意的。
